Jan 312019
 

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use ramekins if you don’t have shells to serve them.

6 large Oysters, with the bottom shell cleaned and reserved

1 Egg

1 tablespoon Water

1 teaspoon Marjarom

1/2 cup Instant Potato Flakes

1/2 cup All-Purpose Flour

4 tablespoons Butter

Pat oysters dry with paper towels. Beat the egg and the water together. Add marjoram to potato flakes. Dredge the oysters first in flour, the in the egg wash and finally in the potato flakes. In a nonstick sauté pan, heat the butter until it is sizzling. Quickly add the oysters and brown the on both sides. Remove them from the pan and place the on a paper towel to drain. Transfer them to their shells and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living.

Jan 282019
 

We are right in the middle of oyster season. I can never get enough of them and am always looking for new ways to cook them. This week, I am sharing two new oyster recipes.

10 to 12 fresh Oysters, with liquor

2 ounces Red Wine Vinegar

2 tablespoons Shallots, minced

1/2 teaspoon Cayenne

1 1/2 teaspoons Orange Juice

1/2 teaspoon fresh Lemon Thyme

16 mixed Vegetables (Banana Peppers, Onions, Cherry Tomatoes and Zucchini)

1/4 cup Butter, melted

Creole Seasoning to taste

1/3 cup Barbecue Sauce, smoky flavored

1/3 cup Orange Marmalade

2 tablespoons Horseradish

Heat Grill.

Place Oysters and liquor in a medium bowl. Lightly pierce each oyster with a fork. Combine the next 5 ingredients and pour over the oysters in the bowl. Refrigerate oysters in mixture for 30 minutes. Skewer vegetables for grilling. It is best to use a separate skewer for each type of vegetable to ensure even cooking of the vegetables. Brush skewered vegetables with melted butter and sprinkle with Creole seasoning. Place on grill. When vegetables are almost done, skewer the oysters lengthwise for grilling.

In a small bowl, stir barbecue sauce, orange marmalade and horseradish. Place skewered oysters in a lightly oiled grill; brush frequently with BBQ sauce mixture and turn often. Grill 8 to 10 minutes or until the oysters are firm when touched. Serve immediately with the vegetables.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jan 242019
 

Here is a meatless pasta salad that goes great with anything. It is a great accompaniment to a PoBoy sandwich.

1 pounds Fusilli Pasta

1/2 cup shredded Purple Cabbage

1 cup whole kernel Corn

2 tablespoons Butter

1/2 cup finely chopped Green Onions

1 cup Mayonnaise (more or less to taste)

1 teaspoon Dijon Mustard

1/2 teaspoon dried Basil

Sea Salt and freshly ground Black Pepper to taste

Cook the pasta in boiling water according to the package directions. Drain thoroughly and place in a large mixing bowl. In a skillet, melt the butter snd sauté the corn for 2 to 3 minutes. Add the corn, cabbage and green onions to the pasta. Add the mayonnaise, a little at a time, and toss to coat evenly. Add the mustard, basil, salt and pepper. Toss gently. Served at room temperature or chilled.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jan 212019
 

This week, I am sharing a couple of colorful recipes to round out a Mardi Gras celebration.

For the salad:

4 cups chopped Red Cabbage

2 cups chopped Green Cabbage

2 cups chopped Green Bell Peppers

1 cup chopped Yellow Bell Peppers

1 cup chopped Yellow Squash

3/4 cup finely chopped Green Onions, tops and bottoms

1/2 cup chopped Fresh Parsley

3 tablespoons toasted Sesame Seeds

For the Dressing:

1 cup Cider Vinegar

2 tablespoons Sugar

1 tablespoon Creole Seasoning

2 teaspoons Hot Sauce

1 cup Vegetable Oil

Combine the salad ingredients and refrigerate, covered or sealed in plastic zipper bags, until ready t serve.

Place the vinegar in a blender and add the sugar, seasoning and hot sauce. Blend thoroughly, about 2 minutes, then with the appliance running slowly, add the oil in a thin, steady stream just until it is incorporated. Taste and add salt and pepper if necessary, then refrigerate. When ready to serve, pour the dressing over the salad and toss lightly.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jan 172019
 

I found this recipe on Louisiana Kitchen and Culture’s website. Just another way to enjoy the flavors of King Cake.

KING CAKE COCKTAIL

1 oz. – 30 proof Cinnamon Schnapps
½ oz. each – Amaretto & Pineapple Juice
¾ oz. each – Irish Cream Liqueur & Whole Milk
Colored Bar Sugar* – Purple, Green, and Gold

~ Before getting started, if you do not already keep one there, put cocktail (martini) glasses in the freezer for at least a half-hour. Pour a tiny amount of cinnamon liqueur onto a small plate, just to cover the bottom. Also, pour the sugars onto another small plate. Form a circle with each color making up one-third, or 120 degrees for the mathematically inclined. Your glass will be dipped in this to provide a beautiful Mardi Gras colored ring around your cocktail!
~ Fill a mixing glass one-third with ice, something like a draft beer pint glass works great. Add the ingredients and roll back and forth into another glass to combine. Rolling as opposed to shaking a creamy cocktail like this reduces excessive foaming. It is important to use a lower alcohol cinnamon schnapps, if you use one with a much higher proof than listed, the cream will begin to separate.
~ Dip the rim of your chilled glass first into the liqueur plate, than the sugar plate. Strain the liquid from the mixing glass into the beautifully rimmed, chilled cocktail glass leaving the ice behind.
~ Toss in king cake baby for fun and drink up. But just like with a piece of traditional king cake, don’t eat the baby!

* An amazing variety of colored sugar – as well as margarita salt – is available online as well as at many local bar and restaurant supply outlets.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Jan 142019
 

I fractured my right hand on Christmas Day. I always make a king cake for January 6th. With a little difficulty, here is the version I made. My wife thinks it is the best yet.

For the cake

8oz Cream Cheese Spread

13oz jar Cookies and Cream Spread

1 can Crescent Dough Sheet

Cinnamon Sugar

Preheat oven to 375℉.

Mix cream cheese and spread together with beaters until thoroughly combined. Roll out dough sheet on cutting board. Cut in half lengthwise. Sprinkle both halves liberally with cinnamon sugar. Place spread mixture in the center of each half sheet. Wrap the dough around the spread. Spray a baking sheet or 13×9-inch cake pan with butter flavored pan coating. Place each half, with the seam side down, into the pan. Connect the two halves by pinching the halves together. Shape into an oval. Bake for 20 minutes. Allow to cool.

For the glaze

1 1/2 cup Powdered Sugar

2 tablespoons of Heavy Cream, or more as needed

1/8 teaspoon Salt

1/4 teaspoon Vanilla

3 tablespoons Melted Butter

Combine all ingredients and mix until it is free of lumps. Add cream if necessary to desired consistency of the glaze. Spoon over cooled cake and sprinkle, in sections, with Purple, Green and Gold (Yellow) colored sugars. 

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!